Dallas - October, 2003 - Matas �Mike� Cosse has been promoted to the
Hilton DFW Lakes Director of Food & Beverage Operations.
| Cosse served as the hotel�s Executive
Chef for the last 4 years where his signature dishes include Cream of Roasted
Garlic Soup, Seafood Gemelli Pasta and Prosciutto-Wrapped Prime Filet.
A graduate of Delgado�s Culinary College in New Orleans, Cosse has served
as the Executive Chef at the Brentwood Hilton Suites in Tennessee and the
Hilton New Orleans Riverside.
As Director of Food & Beverage at the Hilton DFW Lakes, Cosse will
oversee catering services and the property�s four |
Matas �Mike� Cosse |
restaurants; the Meritage: A Texas Grille and Winery, the Vineyard, the
Windfall Restaurant and the Boardroom.
�We are delighted to have Mike join our management team,� stated Cliff
Reynolds, General Manager at the Hilton DFW Lakes. �His experience
will compliment the hotel�s offering to further build on opportunities
in the food and beverage arena.�
The Hilton DFW Lakes Executive Conference Center is a 395-room, state-of-the-art
facility developed for and dedicated to hosting conferences and meetings. |
